Tarquinia

The Protected Designation of Origin "Tarquinia" identifies three types of wine: White, Red and Rosé. The Red is also produced in the types sweet and new while the White is made in the variants medium - sweet and sparkling.

Grapes

In the winemaking of Tarquinia Bianco, at least 50% of the grapes used come from vineyards made up of Trebbiano Toscano, together with Malvasia di Candia and Malvasia del Lazio (maximum 35%) and other white grapes (excluding Pinot Grigio), suitable for cultivation in Lazio, provided that they do not exceed 30%.On the other hand, for Rosso, Sangiovese and Montepulciano (together at least 60%, each not less than 25%), Cesanese (maximum 25%) and other red grapes, suitable for cultivation in the region (maximum 30%) are required.

Physicochemical and Organoleptic properties

All Tarquinia white wines (minimum total alcoholic strength by volume 10,50% vol.) are straw yellow in colour, with different degrees of intensity. The taste is pleasant and delicate, with the addition of fruity elements for the sweet white and winy features for the dry white. On the palate, the Dry is full and harmonious while the Sparkling is lively, soft and sometimes sweet. The tonality of the red wines ranges from ruby to intense red. The aroma is winy for all, with slight fruity elements in the Novello and greater pleasantness in the "Amabile". The taste is always harmonious, with some variations by type: in Secco (10,50% vol.) it is also savory and full-bodied, in Novello (11% vol) it is winy and sometimes lively, while in "Amabile" (10.5% vol.) it is more velvety. Finally, the Rosato (10,50% vol) is pink in colour, with a fruity and pleasant aroma and a fine, delicate and harmonious flavour.

Grape production area

The production area covers, in part, both the province of Rome and that of Viterbo and extends along a territory that coincides with the coastal strip of the Roman countryside and the coast of Lazio (center - north).

Specificity and historical notes

Viticulture in the Tarquinia area certainly has Etruscan origins, as many historical testimonies of Latin authors also reveal.